How long will the tortilla shells last?

They'll keep well for at least a week in an airtight container at room temperature.

What else could I add to the bowls?

You can really add whatever you like! A couple of ideas: - Make quick smashed avocado : mix 1 ripe avocado with a handful of chopped cilantro leaves,1 tablespoon of lime or lemon juice and 1/2 teaspoon of salt. - Add a handful of pickled jalapenos to up the spice factor. - Dollop over a couple of tablespoons of spicy tomato salsa . - Throw on some diced cucumber . - Sauté a couple of red peppers and sliced onion to bulk out the veggies.

Could I add rice to the bowls?

You definitely can - add 1 cup of long-grain white rice to a small pot, then add 1 1/2 cups of water and 1/2 teaspoon of salt and set it over medium heat. Once the top of the water starts to look foamy, turn the heat right down, pop the lid on (or use a wooden board or a plate if your pot doesn't have a lid) and leave undisturbed for 12 minutes. After this time, keep the lid on the pot but remove it from the heat to sit for another 10 minutes. Then just fluff up the rice with a fork and add the bottom of your bowls.

Can I make these in advance?

Yes! The tortilla shells will keep well for at least 1 week stored in an airtight container at room temperature. The beef can be made 5 days in advance, then just stored in an airtight container in the fridge. You can chop the lettuce 5 days in advance too and just store it in an airtight container in the fridge. The only thing I wouldn't prep in advance is the tomatoes - tomatoes are always best freshly chopped.

What's the best beef to use?

I'm using lean ground beef mince here - you could use one with a higher percentage of fat, or you could use beef strips or steak. If you do use beef strips or steak, rub the spices into the meat before cooking so you get the same flavour (you can leave out the tomato paste).

How can I make the bowls keto-friendly?

Swap the tortilla for a low-carb tortilla! They're becoming more readily available in stores and will work just as well as regular tortillas. You could also, of course, skip the crispy tortilla shell and just add more lettuce to bulk it out.

Loaded Beef Burrito Bowls with Crispy Tortilla Shells

Name: Loaded Beef Burrito Bowls with Crispy Tortilla Shells
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: mexican
Ingredients: 4 flour tortillas; 2 tablespoons oil (vegetable or olive); 1 tablespoon oil (vegetable or olive); ½ an onion, finely diced; 2 garlic cloves, crushed; 1 teaspoon paprika; 1 teaspoon chilli flakes; 1 teaspoon ground cumin; 1lb/500g ground beef mince; 2 tablespoons tomato paste; 2 teaspoons salt; 2 large ripe tomatoes, finely diced; 1 head of lettuce, chopped finely or shredded; 1 can of black beans (14oz/400g); 4 tablespoons plain yogurt; ½ cup grated cheese; 1 lime, sliced into wedges

Description

The only thing better than loaded burrito bowls is when they’re served in edible, crispy tortilla shells! I’ll show you three easy ways to make the shells, then load them up with smoky beef and lots of fresh veggies. Plus, they’re ready in less than 30 minutes.

Ingredients

Units Scale

For the crispy tortilla shells –

4 flour tortillas
2 tablespoons oil (vegetable or olive)

For the beef burrito bowl toppings –

1 tablespoon oil (vegetable or olive)
1/2 an onion, finely diced
2 garlic cloves, crushed
1 teaspoon paprika
1 teaspoon chilli flakes
1 teaspoon ground cumin
1lb/500g ground beef mince
2 tablespoons tomato paste
2 teaspoons salt
2 large ripe tomatoes, finely diced
1 head of lettuce, chopped finely or shredded
1 can of black beans (14oz/400g)
4 tablespoons plain yogurt
1/2 cup grated cheese
1 lime, sliced into wedges

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Instructions

Make the crispy tortilla shells. Heat your oven to 350F/180C fan. There are a couple of ways you can do this, depending on your equipment. You can use a small oven-proof saucepan or an oven-proof bowl or you can drape the tortilla over an upside-down, empty large glass jar. Whichever method you choose, brush the side of the tortilla that will touch the pot, bowl or jar with oil. Press the tortilla into the pot or bowl to create a bowl shape, or press it down over the bottom of your upside-down jar. Bake for 12 minutes, until crispy all over. Remove carefully from the oven and let cool.
Make the smoky beef. Add 1 tablespoon of oil to a large pan over medium heat, then add the diced onion. Cook, stirring for a couple of minutes until it softens and changes colour. At this point, add the garlic, paprika, chilli flakes and cumin. Stir them through the onion for another minute. Add the beef and break it up with your spoon. Cook, stirring for another 4 minutes until it starts to brown. At this point, add the tomato paste and mix it through the beef for another couple of minutes. Pour in the black beans, mix, then give it a taste, and add a bit more salt if you think it needs it. Remove the pan from the heat.
Now you’re ready to assemble. Divide the shredded lettuce between your crispy tortilla bowls, then top with the beef and black beans. Spoon over tomatoes, then finish with the yoghurt and the grated cheese. Serve with lime wedges on the side.

Notes

PREP AHEAD: You can prepare the tortilla shells, the beef and the lettuce in advance, then just heat the beef and assemble the bowls when you’re ready. The beef and the shredded lettuce will keep well for 5 days stored in separate airtight containers in the fridge. The crispy tortilla shells will keep well for about a week stored in an airtight container at room temperature. Chop the tomatoes and heat the black beans when you’re ready to serve.

WANT RICE? You could bulk the bowls out with steamed rice if you like. For 4 servings: add 1 cup of long-grain white rice into a small pot, then add 1 1/2 cups of water and 1/2 teaspoon of salt. Set over medium heat until the top gets a little foamy. At this point, pop on the lid (or use a plate or wooden board), turn the heat right down and leave undisturbed for 12 minutes. With the lid still on, remove the pot from the heat and let it stand for another 10 minutes before fluffing it up with a fork and serving.

OPTIONAL ADD-INS: Mix 1 ripe avocado with a handful of chopped cilantro leaves,1 tablespoon of lime or lemon juice and 1/2 teaspoon of salt to make a quick smashed avocado topping, swap yogurt for sour cream, add a scattering of pickled jalapenos to up the spice factor or add spicy tomato salsa. You can really make them your own! Or switch out the tortillas for low-carb tortillas to make the bowls keto-friendly.

Prep Time: 10
Cook Time: 15
Category: fakeaways
Method: stove top
Cuisine: mexican

Nutrition

Serving Size: 350g
Calories: 538
Sugar: 5.2g
Sodium: 2239.5mg
Fat: 15.2g
Saturated Fat: 5.2g
Unsaturated Fat: 6.7g
Trans Fat: 0.1g
Carbohydrates: 54.6g
Fiber: 11.9g
Protein: 46.9g
Cholesterol: 86.4mg

Keywords: taco salad, burrito bowls, fakeaways